‘Tis the season to bake, eat, and judge all the contenders competing for a spot on Santa’s cookie plate (a cookie mountain at my house). These Biscoff-filled cookies consistently make it to the top of our list, and Santa’s not the only one who will fall in love with them. I HIGHLY recommend making an extra batch or two for yourself and your family, as well as some to share at parties.
This is the best version of a homemade soft and chewy chocolate chip cookie, taken to another level with a rich, melt-in-your-mouth, warm cinnamon-and-brown-sugary filling of Biscoff cookie butter.
That thick, drippy center is unbeatable. It’s such a simple, easy step that will take your cookies over the top. The filling also keeps them extra moist and soft with just the right amount of chew and crumble at the edges. The texture and taste is super indulgent, but they are still thin enough to not be overwhelmingly heavy (read: eat several).
You can change them up with other fillings like flavored nut butters, chocolate ganache, or butterscotch ganache. Or incorporate different mix-ins like M&Ms (peanut butter M&Ms are a favorite), other chocolate candies, toffee, butterscotch chips, pecans, etc. The Biscoff version is extra special for me because our family always got a big box of classic Biscoff cookies (aka “airplane cookies”) around Christmas time, and they have always been a holiday and year-long favorite.
Cookie Butter-Stuffed Chocolate Chip Cookies
The perfect soft and chewy chocolate chip cookie stuffed with creamy, melt-in-your-mouth Biscoff cookie butter.
Ingredients
- 1/2 cup (4 oz, 1 stick) unsalted butter, softened
- 1/2 cup + 2 Tbsp packed light brown sugar
- 1/4 cup granulated sugar
- 2 tsp pure vanilla extract
- 1 large egg
- 230g (1.5 cups) all purpose or whole wheat pastry flour
- 1/2 tsp baking soda
- 1/3 tsp sea salt
- 1/2 cup dark chocolate chips
- ~1/3 cup creamy Biscoff spread
- ~5 Biscoff cookies, crumbled (optional)
Instructions
- Set the butter out at room temperature to soften.
- In a large mixing bowl, beat the butter with the brown sugar and granulated sugar until creamy, pale in color, and sugars are dissolved. Add egg and vanilla, and lightly beat until just incorporated. Do NOT over-beat.
- Add the flour, baking soda, and sea salt, and mix until evenly combined. Fold in the chocolate chips.
- Cover with plastic wrap and chill the dough at least 1 hour.
- Preheat the oven to 325ºF.
- Scoop out 16-20 balls of dough. For each ball, press the center to make a deep indentation, fill with about 1/2 - 1 tsp Biscoff cookie butter, and seal the dough at the top.
- Arrange the cookies on a lined baking sheet with parchment paper. If desired, sprinkle crumbled Biscoff cookies on top.
- Bake for about 10 minutes. The cookies should look pale and puffed up at the center, and the edges should be golden and just setting. DO NOT OVER BAKE; they will firm up as they cool.
- Allow to cool on the baking sheet for about 30 minutes before eating.
- When completely cool, store in an air-tight container at room temp for 3-5 days, or frozen for up to 3 months.